Nitrate & Nitrite Free Pesto-Walnut Kale and Brussels Sprout Slaw
This vibrant slaw is the kind of dish that makes you rethink what a salad can be — deeply savory, bright with lemon, and packed with satisfying crunch from paper-thin Brussels sprouts and silky kale ribbons. The homemade pesto dressing is the real star, blending fresh basil, toasted walnuts, Parmesan, and a generous squeeze of lemon into something far more exciting than anything bottled. Because every component here is a whole, unprocessed ingredient, you never have to second-guess what's hiding in the label — no cured meats, no packaged shortcuts, just clean, real food. Massaging the greens for a minute or so is a small step that makes a big difference, softening the kale and Brussels sprouts just enough to soak up all that herby, garlicky dressing. The walnuts pull double duty — blended into the dressing for richness and scattered on top for texture — so every bite has something going on. A ten-minute rest before serving lets the flavors meld beautifully, and the whole thing holds up well in the fridge if you want to get ahead. It's the kind of crowd-pleasing side that disappears fast, whether you're serving it alongside a weeknight dinner or bringing it to a gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the slaw
- 8 oz brussels sprouts, tough outer leaves removed, very thinly sliced
- 4 cups lacinato kale, stems removed, very thinly sliced
- ¼ tsp red pepper flakes (optional)
For the pesto dressing
- 2 cups fresh basil leaves, packed
- ½ cup dry-roasted walnuts, divided
- 1 oz parmesan, finely grated, plus more for serving
- 1 clove garlic, peeled
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ cup extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Using a box grater, mandoline, or sharp chef's knife, shred the Brussels sprouts as thinly as possible — aim for paper-thin slices. Stack the kale leaves, roll them tightly, and slice into thin ribbons. Combine both in a large mixing bowl.
- 2
In a food processor, combine the basil, ¼ cup of the walnuts, Parmesan, garlic, lemon juice, lemon zest, salt, and black pepper. Pulse 8–10 times until the mixture is coarsely chopped and uniform.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!